Sunday, August 3, 2008

Spicy Parotta with Eggs

Parottas are different from the popular Indian paratha. Parottas are flaky rotis or layered breads, which are originally from the state of Kerala.

In India, street vendors often sell a spicy version of these parottas called Kothu Parotta. They are shredded and then tossed with spices, vegetables, eggs and most often, meat. I have tried to make a vegetarian version here with eggs. It's a great meal and one that is very popular in India.

5 Kerala Parottas, shredded into bite-sized pieces (frozen Kerala Parottas are sold in most Indian grocery stores. If you can't find it, use pre-made rotis or parathas. To make the parottas, here are two links I found very helpful - Foodie's Hope and Cinnamon Trail).

Heat some oil in a saucepan. Toss in the curry leaves, green chillies and onions and stir fry until onions are browned. Now add the ginger-garlic paste and powders. Stir fry until the raw ginger smell disappears.

Add the tomato and stir fry until the tomato is cooked. Pour in the beaten eggs and scramble with the mixture, until 3/4 done.

Add the salt and shredded parotta and mix to combine. Garnish with cilantro leaves.

This is a complete meal in itself and extremely addictive, so eat with care!

thanks everyone. its become a huge favorite in our house, and takes only 10 minutes to make, when you have the frozen parottas.Nidhi, thanks for the tag. :)Ranjani, would work with paranthas, but I might try to get the parottas, to make it more authentic. Parottas are from Kerala and are different from paranthas.